MIX dressing and puree; pour 1-1/2 qt. (or 1/4 cup for trial recipe) over chicken in non-reactive pan. Refrigerate up to 8 hours to marinate. Remove chicken from marinade; discard marinade.
FOR each serving: Grill chicken 5 to 6 min. on each side or until done (165ºF). Cool slightly.
TOSS 2 cups spinach with 1/4 cup each tomatoes and onions, and 1-1/2 Tbsp. of the remaining dressing mixture; place on serving plate. Slice 1 chicken breast; fan over salad. Season with salt and pepper. Top with 1/2 Tbsp. of the remaining dressing mixture, 1/4 cup diced mangos and 1-1/2 Tbsp. nuts.